Organic Farming
Historically, organic farms have been relatively small family-run farms[1] — which is why organic food was once only available in small stores or farmers' markets. However, since the early 1990s organic food production has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations. As of April 2008, organic food accounts for 1-2% of food sales worldwide. Several surveys and studies have attempted to examine and compare conventional and organic systems of farming. The general consensus across these surveys[4][5] is that organic farming is less damaging for the following reasons:
Organic farms do not consume or release synthetic pesticides into the environment — some of which have the potential to harm soil, water and local terrestrial and aquatic wildlife.
Organic farms are better than conventional farms at sustaining diverse ecosystems, i.e., populations of plants and insects, as well as animals.
When calculated either per unit area or per unit of yield, organic farms use less energy and produce less waste, e.g., waste such as packaging materials for chemicals.
Historically, organic farms have been relatively small family-run farms[1] — which is why organic food was once only available in small stores or farmers' markets. However, since the early 1990s organic food production has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations. As of April 2008, organic food accounts for 1-2% of food sales worldwide.
Several surveys and studies have attempted to examine and compare conventional and organic systems of farming. The general consensus across these surveys[4][5] is that organic farming is less damaging for the following reasons:
http://www.organicauthority.com/organic-food-recipes/